Soups & Stews
Bennigan's loaded potato soup delivers that signature creamy texture and crispy bacon topping you crave, right in your own kitchen. The secret lies in a velvety celery crown base that's perfectly seasoned with thyme and mustard, creating that signature depth.
I've recreated the restaurant's signature technique for crispy bacon bits that stay crunchy even after sitting under melted cheese.
This recipe transforms simple ingredients into a restaurant-quality bowl with layers of flavor and texture. The soup starts with a rich broth base, then gets thickened with cream and potatoes for that signature velvety consistency.
What sets it apart is the celery crown technique—sautéing celery until caramelized adds complexity that elevates the entire dish.
By the time you're done, you'll have a steaming bowl topped with crispy bacon, melted cheddar, and a dollop of sour cream. The contrast of creamy soup with crispy bacon creates every bite's perfect harmony. This version delivers all the comfort and indulgence of the restaurant classic without the wait.
Perfect for chilly evenings or game day gatherings, this soup comes together in one pot for easy cleanup. The recipe scales beautifully too—double it for a crowd or save leftovers for another day. Let's get cooking with this restaurant-quality version at home!
Ingredients for bennigan's loaded potato soup
The celery crown base and crispy bacon bits make this restaurant-style soup unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Celery Stalks 🧅 | 4 whole | Trimmed, cut into 1-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Potatoes 🥔 | 2 lb | Yukon Gold, peeled and cubed |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Chicken Broth 💧 | 6 cups | Low-sodium, homemade or store-bought |
| Thyme Leaves 🌿 | 1 tbsp | Fresh or 1 tsp dried |
| Dijon Mustard 🍯 | 1 tbsp | High-quality for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bacon 🥓 | 8 oz | Thick-cut, chopped into small pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged for flavor |
| Sour Cream 🥛 | ½ cup | Full-fat for creamy texture |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
The celery is the foundation here—fresh, crisp stalks caramelize beautifully for that signature Bennigan's depth. Trader Joe's or Whole Foods carry the best quality, but any grocery store will do if you pick firm, pale green stalks. For the potatoes, Yukon Gold is ideal—they break down just enough to create that velvety texture without turning gluey. The bacon? Thick-cut is non-negotiable—it stays crispy longer after baking. Chop it small so every bite has that smoky crunch. Don't skip the thyme; it's what gives that restaurant-quality aroma.
No fresh thyme? Dried works at one-third the amount, but the flavor won't be as bright. Swapping out the heavy cream? Half-and-half or coconut cream lightens the texture, though the richness suffers. For the bacon, if you can't find thick-cut, regular bacon baked at 400°F for 10-12 minutes gets close—just watch it like a hawk. The cheddar should be sharp and aged; pre-shredded gets clumpy and lacks flavor. If you're making this ahead, hold off on adding the sour cream until serving—it keeps the soup from breaking.
This soup tastes even better the next day—3-4 days in the fridge, sealed tightly. For crispy bacon, bake it separately and store it in an airtight container over the soup when ready to serve. Freezes beautifully for up to 3 months, though the bacon may soften slightly. To reheat, warm on the stove over medium-low, stirring occasionally. If it thickens too much, a splash of broth or milk brings it back to perfection. Double the batch—it disappears fast at game day gatherings.
Why You'll Love This Recipe
- Foolproof Potatoes: I swear by the simplicity of this one—just chop the onions, celery, and garlic (no fancy dicing here), toss them in with the potatoes, and let the broth work its magic. No peeling, no stress, no second-guessing.
- Creamy Garlic Bliss: That heavy cream swirled into the soup? It’s the secret weapon. The garlic cloves roast just enough to mellow into sweet, rich depth, while the cream adds that velvety finish that makes you want seconds.
- Lunch or Dinner Fix: Between us, this soup is my weeknight lifesaver. Serve it with crusty bread for a cozy lunch, or pile it high with bacon and green onions for a hearty dinner that feels fancy but isn’t.
- Leftovers That Don’t Suck: Honestly, this soup tastes even better the next day—if you can resist eating it all in one sitting. The potatoes soak up the flavors, and the cream keeps it luscious, so it’s perfect for meal prep or feeding a crowd without breaking the bank.
Step-by-step instructions for Bennigan's loaded potato soup
Here's how to recreate that signature Bennigan's texture—crispy bacon crowns floating over velvety potato soup.
Cook the Bacon to Crispy Perfection
Cut the 8 oz bacon into small pieces and place them in a large skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Real talk: don't rush this—crispy bacon makes all the difference. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
Save about 1 cup of the bacon fat for later—it's packed with flavor. If you don't have enough, add a splash of 2 tbsp butter to the skillet to help build the soup's rich base. This fat is the secret weapon for that Bennigan's signature depth of flavor.
Sauté the Celery, Onion, and Garlic
In the same skillet (with the bacon fat), add the 2 tbsp butter if needed, then toss in the 1 whole Yellow Onion and 4 whole Celery Stalks, both already diced. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and turn translucent.
Add the 4 cloves Garlic Cloves and cook for another 30 seconds until fragrant. You'll see the garlic transform from raw to golden—this is when it releases its full flavor. If the garlic starts to brown too quickly, reduce the heat slightly. Here's the thing—properly sautéed aromatics form the flavor foundation of the soup.
Build the Creamy Potato Base
Add the 2 lb Potatoes (already peeled and cubed) to the skillet along with 6 cups Chicken Broth and 1 tbsp Thyme Leaves. Bring to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes, until the potatoes are fork-tender and easily pierced with a knife. Stir occasionally to prevent sticking.
Once the potatoes are tender, stir in the 2 cups Heavy Cream and 1 tbsp Dijon Mustard. The mustard adds that signature Bennigan's tang that cuts through the richness. Season with 1.5 tsp Salt and 0.5 tsp Black Pepper. Let the soup simmer for another 5 minutes to allow the flavors to meld together. This is where the magic happens—all those individual flavors come together into one cohesive, creamy soup.
Finish with Cheese and Sour Cream
Reduce the heat to low and stir in the 2 cups Sharp Cheddar Cheese until it's fully melted and the soup is smooth. The cheese should create a luxurious, velvety texture. If the soup looks too thick, add a splash of Chicken Broth to reach your desired consistency—it should be thick but still spoonable.
Finally, stir in the 0.5 cup Sour Cream and the crispy bacon you cooked earlier. The contrast between the creamy soup and crispy bacon is what makes this dish so special. Taste and adjust seasoning if needed—you might need a touch more salt or pepper to balance all the flavors. Let the soup sit for 5 minutes off the heat to allow everything to come together.
Pro Tips For Making Bennigan'S Loaded Potato Soup
- Mince the Celery Fine: Bennigan’s soup relies on that subtle, layered flavor—don’t let your celery chunks scream "I’m lazy." Chop it into tiny dice (about 1/8-inch) so it melts into the broth instead of sitting like a crunchy afterthought. I used to skip this, and the soup always tasted like it was missing something.
- Salt the Potatoes Early: Toss your peeled, cubed potatoes in salted water (1 tsp salt per gallon) before boiling—this guarantees they absorb flavor from the start. I learned this the hard way when my soup tasted bland until the last minute, no matter how much I seasoned the broth.
- Simmer, Don’t Boil: Once the potatoes are tender, drop the heat to a gentle simmer. Boiling turns the soup gluey and breaks down the cream later. Keep it at 180–190°F (tiny bubbles, occasional swirls)—this keeps the texture velvety, not pasty.
- Whisk in Cream Slowly: Temper the heavy cream: ladle a cup of hot soup into it first, then whisk it back into the pot. Dumping cold cream straight in? It’ll curdle faster than you can say "loaded." Do this off the heat if you’re nervous—your future self will thank you.
Serving suggestions for bennigan's loaded potato soup
Bread Basket Pairings
The perfect pairing for this loaded potato soup is a warm, crusty sourdough loaf or brioche bread—both soak up the creamy soup beautifully. I love serving it with Bennigan’s signature cornbread (if you can find it) or even a garlic pull-apart bread for extra indulgence.
The contrast of chewy bread with velvety soup makes every bite unforgettable. 🥖
Crunchy Toppings
Add a final layer of texture with crispy fried onions or toasted breadcrumbs—just sprinkle them on top right before serving. For extra crunch, I sometimes mix in chopped green onions or crumbled bacon bits (if you want even more smoky flavor).
These toppings stay crispy longer than you’d think, adding that satisfying bite contrast.
Side Dish Balance
For a full meal, pair this soup with a simple mixed green salad tossed in a light apple cider vinaigrette. The acidity cuts through the richness of the soup perfectly.
Another great option is crispy roasted Brussels sprouts with a sprinkle of balsamic glaze—the caramelized edges add a nice contrast to the creamy soup.
Game Day Garnishes
For a restaurant-style presentation, garnish each bowl with a drizzle of hot sauce (like Louisiana-style Crystal) and a sprinkle of paprika for color. A dash of fresh parsley or chopped chives adds a pop of green and freshness.
I also love adding a small scoop of extra sour cream on top for guests to mix in as they please.
Beverage Pairings
A cold light lager like Miller Lite or Coors Light cleanses the palate between bites. For something richer, try a dry Riesling—its crisp acidity balances the soup’s creaminess.
If you prefer coffee, a strong dark roast with a splash of cream complements the dish beautifully. Avoid heavy beers or sweet wines that might overpower the flavors.
Make-Ahead Serving
If making this ahead for a party, keep the bacon and sour cream separate until serving. Reheat the soup gently on the stove, then let guests add their own toppings. Serve in preheated bowls to keep everything warm and inviting.
For a fun touch, use individual ramekins with a side of extra bacon and cheese for topping—it feels extra special! 💫
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The crispy bacon is what gives this dish its signature flavor and texture, but you can substitute with crispy fried onions or crumbled sausage for a similar smoky crunch. For a vegetarian version, try toasted breadcrumbs with a sprinkle of smoked paprika. The soup will still be delicious, but the flavor profile will shift slightly.
Why does my soup turn out too thick?
This usually happens if you overcook the potatoes or don't thin with enough broth. The soup should be creamy but still spoonable—add 1/2 cup chicken broth at a time while stirring until you reach the right consistency. For extra insurance, simmer uncovered for the last 5 minutes to reduce any excess thickness.
Can I use instant potato flakes instead of fresh potatoes?
While possible, fresh potatoes create that signature velvety texture Bennigan's is known for. Instant flakes will make the soup thicker but less rich. If you must use them, add 1/2 cup extra broth and simmer for 10-12 minutes to fully hydrate. For best results, stick with fresh Yukon Gold potatoes—they're worth the effort!
How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 4-5 days. The flavors actually improve overnight! To reheat, warm on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it thickens too much. The bacon will stay crispy if you reheat it separately and sprinkle it on top just before serving.
What's the secret to crispy bacon that stays crunchy?
Cook the bacon in a single layer over medium heat until deep golden brown, then transfer to a paper towel-lined plate. For extra crispiness, bake the bacon at 400°F for 10-12 minutes on a wire rack set over a baking sheet. Store it in an airtight container over the soup when ready to serve—this keeps it from getting soggy.